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In addition to traditional flavor-profil- ing applications, the lexicon, reference standards and evaluation protocols may find a use in consumer research, par- ticularly wit h preference mappi ng approaches. 26 In preference mapping and related methodologies, data generated from descriptive analysis are "mapped" onto consumer preference scores and demographics to better understand sen- sory drivers of consumer preference and to identify potential niches in the market. This lexicon may find application in psychophysical research by facilitating a more comprehensive and systematic examination of the differences between individuals in perception of wine stimuli. For example, G.J. Pickering and G. Robert, using a similar tool, found that an indi- vidual's "super-tasting" status (sensitivity to 6-n-propylthiouracil (PROP)) predicted their perception of a wide range of oral sensations elicited by red wines, includ- ing particulate, smoothness, mouthcoat and overall astringency. 21 The use of finger-touch standards, first proposed by R. Gawel, 11 was universally considered by the panel as valuable in developing a common understanding of many terms, and subsequently in rating these sensations in wine. They also have the advantage compared to traditional oral standards of minimizing fatigue, carry- over effects and standard preparation time. Their use and further refinement is encouraged in all studies examining non- taste oral sensations. PWV Acknowledgments We wish to thank the Natural Sciences and Engineering Research Council of Canada, the Wine Council of Ontario, the Grape Growers of Ontario, and the Human Resource Development Council Inc. (Youth Development Program) for their financial support of this project. The valuable contribution of Lallemand Inc.; Gail Higenell (CCOVI), Palmina Demiglio and our sensory panel is gratefully acknowledged. Bibliography 1. Berg, H.W., F. Filipello, E. Hinreiner and A.D. Webb. 1955 "Evaluation of Thresholds and Minimum Difference Concentrations for Various Constituents of Wines. II Sweetness: The Effect of Ethyl Alcohol, Organic Acids and Tannin." Food Technology 9: 138–40. 2. Cain W.S. and C.L. Murphy. 1980 "Interaction Between Chemoreceptive Modalities of Odor and Irritation." Nature 284 (5753): 255–7. 3. Delwiche, J. 2004 "The Impact of Perceptual Interactions on Perceived Flavor." Food Quality &